Wednesday, 23 October 2013

Lemon Myrtle Cheesecake

 Base of the cheesecake
Butter & sugar before it is creamed
Butter & sugar creamed with the cream cheese added
Gelatine with water added before it is disolved
Cheesecake finished ready to eat


12 biscuits, either Arnott Nice or Milk Coffee (or mixed)
1/2 cup crushed macadamias
125g butter (melted)

125g margarine or butter
2 tspn ground lemon myrtle
2 tsp gelatine
250g cream cheese
2 tspn vanilla essence
¾ cup caster sugar

Crush biscuits into small crumbs.  Add macadamia chips.  Mix in butter.
Press into pie plate or flan tray.  Refrigerate until required.
Cream butter and sugar.  Add cheese, lemon myrtle and vanilla essence.
Disolve gelatine in 70ml of hot water, cool and add gradually to mixture.
Beat until fluffy.  Pour mixture on top of biscuit base and spread evenly.

Refrigerate for 1 hour 


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